Yield: 12 Servings
|1 pounds||Margarine or butter|
|9 xes||Eggs, separated|
|4¼ cup||All-purpose flour, sifted|
|1 teaspoon||Lemon extract|
Rinse Currants in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy. Add to butter mixture and blend well.
Add one half of the flour and mix until smooth. Add remainder of flour and mix until smooth again. Fold in stiffly beaten egg whites.
Pour into 2 paper lined loaf pans (9"x4"x2½") and bake at 350=F8F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center.